Whether you hit the slopes like a Sochi champ this weekend or went straight from bunny hill to lodge, you’ll want to warm up with a steamy supper. Made with mushrooms, cream, corn flour (cornstarch), and butter, all simmered until thick and then served with cheese and sausage for dipping, this recipe from cookware label Chantal is guaranteed to soothe your insides.
Click the recipe card to download and print.
Then grab your fondue essentials in our Sunday Supper: Après-Ski Boutique on Sunday, January 12, at 3PM ET.
By Julia Ivins, Staff Writer
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